Gondeurae Bap (Korean Thistle Rice)
Ingredients
Thistle Rice
- 1.5 cups short grain rice
- 15 g korean thistle
- 1 tsp soy sauce
- 1/2 tsp perilla oil or sesame oil
Yangnyeom sauce
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp plum syrup or your choice of sweetener
- 2 green onions chopped
- 2 garlic cloves minced
- 1 tsp sesame oil optional: spicy sesame oil
- 1 tsp gochugaru
- 1 tsp sesame seeds
Instructions
- Soak 15 grams of dried Korean thistle in water over night for at least 3 hours.
- Drain the water rinse the soaked thistle a few times then boil for 20-30 minutes or until soft.
- Drain and rinse under cold water, then gently squeeze out the water from the softened thistle. Make a few cuts, then lightly mix it with 1 tsp soy sauce and 1/2 tsp perilla oil (or sesame oil).
- Rinse the rice at least 3 times, then cover in water. To measure water for rice, I place my hand flat on top of the rice and there should be enough water to cover my knuckles. Let it soak for 30 minutes before cooking.
- Evenly spread the Korean thistle on top, then cover and cook over medium low heat for 20 minutes.
- Meanwhile, make the yangnyeom sauce if using. Combine 3 tbsp soy sauce, 3 tbsp water, 1 tbsp plum syrup, 2 chopped green onions, 2 minced garlic cloves, 1 tsp sesame seeds 1 tsp sesame oil, and 1 tsp gochugaru (Korean red pepper flakes).
- After 20 minutes, gently fluff the rice and let some steam escape.
- Enjoy with a spoonful or 2 of the yangnyeom sauce :)
